Ingredients:
• 6 medium Russet potatoes, cut into bite-size pieces
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 stalks celery, diced
• 6 slices of bacon, cooked and crumbled
• 8 cups of vegetable broth or chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tsp minced parsley
• Salt and pepper to taste
• 3 tbsp flour (corn starch can be substituted)
• 1 cup finely grated cheese of your choice
Instructions:
1. In a soup pot, cook bacon until fat is crispy. Remove bacon from the pot and set aside. Pour off most of the bacon fat, but retain some in the pot.
2. Return the pot to medium heat and add diced onion, celery, and carrot. Stir and cook for two minutes.
3. Add diced potatoes, salt, pepper, and any other desired seasonings to the pot. Stir to combine.
4. Pour in the broth and bring to a low boil. Cook for 10 minutes or until the potatoes begin to soften.
5. In a separate bowl, whisk together flour and milk until well combined. Pour mixture into the pot, stirring continuously. Cook for an additional 5 minutes.
6. Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until smooth.
7. Slowly and carefully add the blended soup back into the pot to avoid splashing. Stir to incorporate.
8. Stir in the crumbled bacon, reserving some for garnish.
9. Serve the soup in bowls, garnished with parsley, bacon, and a sprinkle of cheese. Enjoy!